Its been a while since I have made some bread. So, on the sourdough life cycle N – 2 (where N was sleep in the refrigerator and N – 1 was pizza dough), I created this version. The recipe was:

• one and a half teaspoons of salt
• seven ounces of water (mix the Kosher salt until the crystals dissolve)
• three ounces of active sourdough culture
• fifteen ounces of flour (by weight)
• mix until homogeneous (I had to spray some water because of uneven mixing)
• cover with saran wrap and let rest overnight
• knead the dough and place on strip of parchment paper. Cover and let rise for six hours
• place a Le Creuset Dutch Oven into the oven and preheat to 500 degrees
• place the bread inside the Dutch Oven and reduce the heat to 425
• bake for thirty minutes, remove the bread, and place directly on the rack
• bake for twenty five more minutes